KR101416109B1 - Method for producing Gochujang using thermal waters and Gochujang produced by same method - Google Patents

Abstract

The invention comprising the steps of: (a) was inoculated Aspergillus duck material (Aspergillus oryzae) on rice rice cultivation, and pulverized to prepare a rice koji and dried; (b) preparing a fermented product by fermenting a mixture obtained by adding meju powder to the glutinous rice koji prepared in the step (a); And (c) mixing the fermented product prepared in step (b) with red pepper powder, salt, and hot spring water, and aging the fermented product. The method of manufacturing hot pepper paste according to claim 1, . ≪ / RTI >

Description

[0001] The present invention relates to a method for producing a hot pepper paste using hot spring water and a method for producing hot pepper paste,

The present invention comprising the steps of: (a) was inoculated Aspergillus duck material (Aspergillus oryzae) on rice rice cultivation, and pulverized to prepare a rice koji and dried; (b) preparing a fermented product by fermenting a mixture obtained by adding meju powder to the glutinous rice koji prepared in the step (a); And (c) mixing the fermented product prepared in step (b) with red pepper powder, salt, and hot spring water, and aging the fermented product. The method of manufacturing hot pepper paste according to claim 1, . ≪ / RTI >

Kochujang is a traditional seasoned food with a history of about 200 years, and it is an important fermented food indispensable with miso and soy sauce. In recent years, it has become possible to produce on an industrial scale in an improved manner in accordance with changes in dietary patterns, and this trend is gradually expanding along with consumers' desire for convenience.

Kochujang usually produces a mixture of raw materials such as rice, wheat flour, barley, sorghum and red bean paste, which is prepared by mixing fermented powder, malt powder and red pepper powder with salt, A method of producing an improved type of kochujang prepared by using koji or an enzyme agent in flour is known.

Kochujang is rich in nutrients such as protein, fat, vitamins A and C. The sweetness of hydrolysis of carbohydrates and the richness of amino acids, hot spices of pepper and saltiness of salt from soybean protein are well harmonized, It is used as a seasoning for raw vegetables, stew, stewed vegetables, and roasted vegetables.

The quality of kochujang can be changed according to the kinds of raw materials and koji, the mixing ratio of raw materials, the production method, the concentration of salt, and the composition change during aging. Recently, There are a variety of products that are considered functional.

Korean Patent No. 0254739 discloses a method for producing oligosaccharide kochujang. Korean Patent Registration No. 0607157 discloses a method for producing a kochujang using a new starter microorganism. However, It is different.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a kochujang which can enhance the nutritive components such as minerals, organic acids and free amino acids, The present invention provides a manufacturing method of hot pepper paste using hot spring water which can reduce the production time and cost by improving the quality and preference of the ingredients, such as the preparation conditions of the coze, the mixing ratio of the coze and the hot spring water, There is.

In order to solve the above-mentioned problems, the present invention provides a method of producing a rice cake, comprising the steps of: (a) adding Aspergillus oryzae , followed by culturing, drying and pulverizing to prepare a glutinous rice koji; (b) preparing a fermented product by fermenting a mixture obtained by adding meju powder to the glutinous rice koji prepared in the step (a); And (c) mixing the fermented product prepared in step (b) with red pepper powder, salt, and hot spring water, and aging the mixed fermented product.

Further, the present invention provides a hot pepper paste using hot spring water produced by the above method.

The hot pepper paste prepared by the method of the present invention is superior in taste and quality to the traditional hot pepper paste and hot pepper paste prepared without hot spring water, and contains a large amount of nutrients such as minerals and free amino acids It is possible to produce highly nutritious kochujang. In addition, there is an advantage that cost and time can be saved by shortening the ripening period to 2 to 3 months compared with the conventional production method of kochujang.

Fig. 1 is a diagram illustrating a process for manufacturing a kochujang of the present invention.

In order to achieve the object of the present invention,

comprising the steps of: (a) was inoculated Aspergillus duck material (Aspergillus oryzae) on rice rice cultivation, and pulverized to prepare a rice koji and dried;

(b) preparing a fermented product by fermenting a mixture obtained by adding meju powder to the glutinous rice koji prepared in the step (a); And

(c) mixing the red pepper powder, the salt, and the hot spring water into the fermented product prepared in the step (b) and aging the mixed fermented product.

In the manufacturing method of hot pepper using hot spring water according to the present invention, the hot spring water is defined as water having a temperature higher than the temperature of water at room temperature by being heated by the geothermal heat in the ground. Therefore, Is excluded from the meaning of the hot spring water. Preferably, it is defined as one obtained from Gangchunsan, Cheonggye-ri, Palduk-myeon, Sunchang-gun, Jeonbuk, used in the following Production Example 1. Further, more preferably, the hot spring water can be defined as having the contents of the ingredients listed in Table 2. [

More specifically, the hot spring water may be selected from the group consisting of sodium 10 to 15 mg / l, potassium 0.2 to 0.3 mg / l, calcium 16 to 22 mg / l, magnesium 0.8 to 1.2 mg / l, lithium 0.008 to 0.012 mg / l, strontium 0.08 to 0.14 _{㎎ / ℓ, HCO 3 70 ~} 76 ㎎ / ℓ, the chlorine 3 ~ 5 ㎎ / ℓ, boron 0.4 ~ 0.7 ㎎ / ℓ, the silicon oxide 25 ~ 28 ㎎ / ℓ, Fe 0.008 ~ 0.012 ㎎ / ℓ and manganese 0.008 ~ 0.012 More specifically, it may contain sodium 12.4 mg / l, potassium 0.26 mg / l, calcium 19 mg / l, magnesium 0.99 mg / l, lithium 0.01 mg / l, strontium 0.11 mg / HCO ₃ 73.2 mg / l, chlorine 4.21 mg / l, boron 0.54 mg / l, silicon oxide 26.5 mg / l, iron 0.01 mg / l and manganese 0.01 mg / l.

In the method of manufacturing hot pepper paste according to the present invention, the glutinous rice koji in step (a) is preferably prepared by making glutinous rice using 24 to 28 kg of glutinous rice, adding Aspergillus oryzae to the glutinous rice, And incubated at a temperature of 28 to 32 ° C and a relative humidity of 80 to 90% for 44 to 52 hours, followed by drying at 55 to 65 ° C for 20 to 28 hours, followed by pulverization to be produced, and more preferably rice cooking the glutinous rice by using 25.8 kg, the glutinous rice in Aspergillus duck material (Aspergillus oryzae) of rice rice and inoculated with 5% by weight, temperature 30 ℃ and relative And 90% humidity for 48 hours, followed by drying and pulverizing at 60 DEG C for 24 hours. The preparation time of the kochujang using the glutinous rice koji prepared by the above method promoted the ripening of the kochujang, thereby shortening the manufacturing period of the conventional kochujang, which takes 6 months or more, to 2 to 3 months.

Also, in the method of manufacturing hot pepper according to the present invention, the fermentation product of step (b) is preferably prepared by adding 3-4 kg of meju powder to the prepared glutinous rice koji prepared in step (a) The mixture can be fermented at 55 to 65 ° C for 44 to 52 hours. More preferably, 3.4 kg of meju powder in the prepared glutinous rice koji prepared in the above step (a) is added and the mixture is fermented at 60 ° C for 48 hours .

In step (c), the fermentation product of step (b) may contain 24 to 29 kg of red pepper powder, 6 to 8 kg of salt, and 35 to 40 g of hot spring water, kg, and then aged at 15 to 35 ° C for 2 to 3 months. More preferably, 26.4 kg of red pepper powder, 7.1 kg of salt and 37.3 kg of hot spring water are mixed with the fermented product prepared in step (b) It can be aged at 15 ~ 35 ℃ for 2 ~ 3 months.

The hot pepper paste prepared according to the present invention has a good flavor with a good flavor such as pungent taste, salty flavor, savory taste and rich flavor, and can enhance taste. The taste of ingredients can be harmonized through the process of aging under the above conditions And it was able to be made into a kochujang which gives a deeper flavor.

Further, the present invention provides a hot pepper paste using hot spring water produced by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Manufacture of red pepper paste

(a) 25.8 kg of glutinous rice was used to make glutinous rice, and 5% of Aspergillus oryzae SC01102, which has excellent enzyme-producing ability relative to the weight of glutinous rice, was inoculated into the glutinous rice, After culturing for 48 hours in a controlled thermo-hygrostat, it was dried and pulverized at 60 ° C for 24 hours to prepare a glutinous rice koji.

(b) 3.4 kg of Meju flour prepared by inoculating Bacillus licheniformis SCC125037 into the prepared glutinous rice koji prepared in step (a), and the resulting mixture was fermented at 60 ° C. for 48 hours, .

(c) 26.4 kg of red pepper powder, 7.1 kg of salt and 37.3 kg of Gangcheon-san hot spring water were mixed with the fermented product prepared in the step (b), and aged at 15 to 35 ° C for 2 to 3 months.

Koshujang mixture ratio Raw materials Formulation ratio (%) Glutinous rice 25.80% Chili powder 26.40% Meju flour  3.40% Salt (sun salt)  7.10% Purified water (hot spring water) 37.30% Sum 100%

Example  1: Gangchunsan hot spring water composition and characteristics

The water quality of Gangcheon - san hot spring water was pH 7.56, total diameter 122 ㎎ / ℓ, sodium 12.4 ㎎ / ℓ, potassium 0.26 ㎎ / ℓ, calcium 19.0 ㎎ / ℓ, magnesium 0.99 ㎎ / ℓ, lithium 0.01 ㎎ / ℓ, strontium 0.11 ㎎ / ℓ , HCO ₃ 73.2 mg / l, chlorine 4.21 mg / l, boron 0.54 mg / l, silicon oxide 26.5 mg / l, iron 0.01 mg / l and manganese 0.01 mg / l. The Kangchunsan hot spring water was rich in minerals, calcium and magnesium, and showed excellent water taste (O-index 3.72) and water function (K-index 8.21). Gangchonsan Hot Spring is a newly developed hot spring with excellent quality of water quality and it is combined with local conditions to develop the image of sunchang in Jangsu village as a healthy and beneficial water. It is applicable. Especially, it has potential for development as spring water to drink as drinking water, so it can be helpful to promote local economy by promoting Sunchang army and revitalizing the market.

Items First finding place pH 7.56 EC (/ / cm) 164 Na (mg / l) 12.4 K (mg / l) 0.26 Ca (mg / l) 19.0 Mg (mg / l) 0.99 Li (mg / l) 0.01 Sr (mg / l) 0.11 HCO ₃ (mg / l) 73.2 Cl (mg / l) 4.21 F (mg / l) 0.54 SiO ₂ (㎎ / ℓ) 26.5 Fe (mg / l) 0.01 Mn (mg / l) 0.01 Zn (mg / l) 0.02 Cu (mg / l) 0.02 Pb (mg / l) 0.05 F (mg / l) 0.54 SO ₄ ² (mg / l) 11.3 TDS (total dissolved solids) (mg / l) 122

Example  2: Mineral content of kochujang

As a comparative example, the kochujang produced by the method of Preparation Example 1 and the kochujang prepared by the method of Preparation Example 1 and using distilled water, tap water and ground water without using Gangcheon hot spring water were used as comparative examples. The contents were compared (Table 3). As a result, as shown in the following Table 3, it was confirmed that the content of minerals such as zinc, calcium, and potassium was increased in the case of kochujang produced using hot spring water from Gangcheonsan, compared with the hot pepper prepared using distilled water.

Mineral content of kochujang (mg / 100 g) Distilled water waterworks underground water Gangchon-san hot spring water zinc 2.34 2.46 2.54 2.54 calcium 57.53 62.26 57.40 59.11 potassium 747.13 751.06 739.99 761.07 magnesium 87.88 86.13 91.12 87.89 manganese 0.95 1.05 1.04 1.10

Example  3: Organic acid content of kochujang

Using the prepared kochujang prepared by the method of Preparation Example 1 and the kochujang prepared by the method of Preparation Example 1 and using distilled water, tap water and ground water without using Kwangchun hot spring water as a comparative example, The contents are shown in Table 4 below. As a result, it was found that the kochujang produced by the method of Production Example 1 of the present invention is superior to the kochujang prepared by using distilled water, tap water and ground water, because oxalic acid, citric acid, malic acid, succinic acid succinic acid and acetic acid. The content of total organic acid was the highest as 431.6 mg% of the prepared kochujang prepared by the method of Preparation Example 1 of the present invention. The highest content of organic acid was believed to be due to the physiological activity of Gangchon - on thermal water, and various microorganisms acted on it.

Organic acid content of kochujang (mg%) Organic acid Distilled water waterworks underground water Gangchon-san hot spring water 옥산 산 25.85 35.77 77.17 87.98 citric acid 19.38 22 59.18 57.71 malic acid 30.9 41.61 85.06 90.97 succinic acid 0.64 0.57 1.38 1.61 lactic acid 94.57 127 149.28 146.81 formic acid 0 0 0.074 0 acetic acid 18.54 21.71 47.6 46.53 total 189.9 248.7 419.7 431.6

Example  4: Free amino acid content of kochujang

As a comparative example, the red pepper paste prepared by the method of Preparation Example 1 and the red pepper paste prepared by the method of Preparation Example 1 and using the distilled water, the tap water and the ground water without using the hot spring water of Gangcheon were compared, The amino acid contents are shown in Table 5 below. As a result, aspartic acid, glutamate and taurine added to sweet taste of free amino acids were found to be high in the kochujang prepared by the method of Preparation Example 1 of the present invention, The content of other free amino acids is also high, and it is thought that it will improve the taste and flavor of kochujang.

Free amino acid content of kochujang (mg / 100 g) Distilled water waterworks underground water Gangchon-san hot spring water P-Ser 276.09 (2.8) 210.55 (2.1) 263.8 (2.5) 303.585 (2.5) Tau 775.21 (7.9) 649.05 (6.6) 707.98 (6.5) 779.95 (6.5) Asp 779.31 (7.9) 996.57 (10.2) 1284.76 (11.9) 1148.97 (9.5) Glu 444.62 (4.5) 485.395 (5.0) 495.2 634.565 (5.3) Ala 567.2922 (5.8) 728.2108 (7.4) 989.773 (9.2) 848.7324 (7.0) Val 589.86 (6.0) 520.985 (5.3) 699.315 (6.5) 718.72 (6.0) Cys 63.225 (0.6) 31.47 (0.3) 37.135 (0.3) 67.235 (0.6) Met 222.019 (2.3) 190.94 (1.9) 256.66 (2.4) 304.09 (2.5) Cysthi 382.35 (3.9) 335.11 (3.4) 473.525 (4.4) 493.805 (4.1) Ile 670.995 (6.8) 651.7 (6.6) 874.525 (8.1) 881.195 (7.9) Tyr 191.975 (2.0) 178.665 (1.8) 235.255 (2.2) 225.73 (1.9) Phe 542.75 (5.5) 529.855 (5.4) 687.915 (6.4) 657.905 (5.4) b-Ala 268.045 (2.7) 236.35 (2.4) 302.995 (2.8) 325.105 (2.7) b-AiBA 71.02 (0.7) 64.05 (0.7) 81.2 (0.8) 85.17 (0.7) g-ABA 358.27 (3.6) 341.815 (3.5) 431.72 (4.0) 449.25 (3.7) NH3 216.23 (2.2) 179.205 (1.8) 239.165 (2.2) 231.59 (1.9) Arg 793.855 (8.1) 828.86 (8.5) 1061.6 (9.9) 1120.825 (9.3) Pro 895.25 (9.1) 843.3 (8.6) 99.165 (0.9) 1095.1 (9.1) Sum 9817.4712 9804.6208 10763.419 12073.7024

Example  5: Sensory evaluation

The red pepper paste prepared by the method of Preparation Example 1 of the present invention and the red pepper paste prepared by the method of Preparation Example 1 and using the distilled water, the tap water and the ground water without using the hot spring water of Kangchun were treated with the sensory test agent 20 persons were subjected to sensory evaluation and the results are shown in Table 6 below. The sensory test items were evaluated for color, flavor, taste, and overall acceptability. The scores were recorded on a 5-point scale using the following criteria. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Sensory evaluation of hot pepper paste Item Distilled water waterworks underground water Gangchon-san hot spring water color 3.88 3.92 3.98 4.10 incense 3.54 3.60 3.70 4.20 flavor 3.60 3.64 3.72 4.22 Overall likelihood 3.60 3.68 3.74 4.18

As a result, as can be seen from Table 6, there was no significant difference in the color preference between all the kochujangs, but in the preference for flavor and taste, the kochujang prepared using the hot water of Kangchun of the present invention showed higher preference . Also, in the overall preference, the kochujang according to the present invention got a better score, and the kochujang produced by the method of the present invention produced excellent flavor by using the hot spring water, and the quality and the preference were improved.

Claims (4)

(a) Glutinous rice is cooked with 24 ~ 28 kg of glutinous rice, and 4 ~ 6% of Aspergillus oryzae as glutinous rice is inoculated to the glutinous rice, and the temperature is 28 ~ 32 ℃ and relative humidity Culturing at 80 to 90% for 44 to 52 hours, drying at 55 to 65 ° C for 20 to 28 hours and pulverizing to prepare a glutinous rice koji;
(b) adding 3 to 4 kg of meju powder to the prepared glutinous rice koji prepared in the step (a), and mixing the resulting mixture at 55 to 65 ° C for 44 to 52 hours to prepare a fermented product; And
(c) adding to the fermented product obtained in step (b) a salt of 10 to 15 mg / l of sodium, 0.2 to 0.3 mg / l of potassium, 16 to 22 mg / l of calcium, 0.8 to 1.2 mg / , Silicon oxide 25 to 28 mg / l, iron 0.008 to 0.012 mol / l, strontium 0.08 to 0.14 mg / l, HCO ₃ 70 to 76 mg / l, chlorine 3 to 5 mg / l, boron 0.4 to 0.7 mg / And 35 to 40 kg of hot spring water containing 24 to 29 kg of red pepper powder and 6 to 8 kg of sodium chloride containing 0.008 to 0.012 mg / l of manganese and then aging at 15 to 35 ° C for 2 to 3 months Wherein the hot springs are used to produce hot springs. delete delete A hot pepper paste prepared by the method of claim 1.

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